Management recommendations for edible mushrooms during the spring fruiting period

2. Variety-specific management during the fruiting period

Management of common oyster mushrooms. A large temperature difference is needed to stimulate fruiting, so on the basis of increasing humidity, increasing light and strengthening ventilation, the day-night temperature difference should be increased and the amount of water sprayed should be increased. The more mushrooms there are, the more water should be sprayed, and water can be sprayed directly onto the mushroom buds to increase yield.

Management of shaggy ink cap mushrooms. Shaggy ink cap mushrooms do not need a large temperature difference to fruit. On the basis of stable temperature, appropriately ventilate and let light through, and ensure humidity. Water can be sprayed on walls and empty ground. Never spray water onto the mushroom buds, to prevent the caps from opening and reduce the quality of the fresh mushrooms.

Management of king oyster mushrooms. For the formation of king oyster mushroom fruiting bodies, keep the temperature at 12-16 degrees and the humidity at 85-95%. To increase humidity, water can be sprayed on the ground and walls. Never spray water onto the mushroom buds, to prevent the mushroom bodies from turning yellow and rotting, which affects the quality of the fresh mushrooms. Ventilation should also be strengthened, light should be controlled at 1000 lux, and they should be harvested in good time.

Management of enoki mushrooms. For the formation of enoki mushroom fruiting bodies, keep the temperature at around 13 degrees and the humidity at around 90%. On the basis of heat preservation and moisture retention, increasing the carbon dioxide concentration is key. Enoki mushrooms with commercial value are long-stemmed mushrooms that do not open their caps, have long stems and light color. Only under a suitable carbon dioxide concentration can quality be guaranteed. With an appropriate amount of light, enoki mushrooms have a strong phototropic response during the fruiting period. This can increase the yield of fruiting bodies and also make the mushroom bodies grow neatly toward the light without becoming scattered. At the same time, cap opening, growth and the formation of fuzz at the base are all inhibited, ensuring the quality of the commercial mushrooms.

Management of Taiwan small white oyster mushrooms. For the formation of Taiwan small white oyster mushroom fruiting bodies, on the basis of incubation at a low temperature of 7-8 degrees, raise the temperature to 10-14 degrees. Under light stimulation, strengthen ventilation and keep the humidity at around 90%. The fresh mushroom yield is high and the quality is good.